MJF Notes: 8/11/19 - Next time making this, reset to the original recipe (DARK CHOCOLATE CAKE) (Genius Kitchen #2496 aka Divas Can Cook on my spreadsheet) May have been tweaks that got ingredients out of whack

MJF Notes: 20 servings was perfect for 2 8 cakes. 15 servings made 18 cupcakes

Heat oven to 350°F. Grease and flour two 9 inch round baking pans or one 13x9 inch pan.

In large mixer bowl, stir together dry ingredients.

Add eggs, milk, oil, and vanilla; beat on medium speed for 2 minutes.

Stir in boiling water by hand (batter will be thin). The cake is still very moist but it doesnt seem to fall as much as it cools.

Pour into prepared pan. Bake 30 to 35 minutes for round 9-inch pans, 35 to 40 minutes for rectangular pan or until wooden pick inserted in center comes out clean.

Cool 10 minutes; remove from pan to wire racks.

MJF Notes from same recipe for cupcakes: 12 servings made 16 cupcakes. DELICIOUS, PERFECT. Tried a raspberry drizzle. Didnt need it. Very moist. Made for Amy Made again and the cupcakes all fell in the middle quite a bit. Made exactly the same. Comparing to other recipes, this recipes has way more leavening, and a bit more liquid. Above is reduced to 1 tsp BS and 1 tsp BP. Milk reduced to 3/4 cups.